Ingredients:

1/2 cups white chickpeas/ vella kadala
2 cups basmati rice
2 onions, chopped
2 tomatoes, chopped
2 garlic cloves, chopped
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin powder
1 tsp chilli powder
1/2 tsp amchur powder/ dry mango powder
200 gm paneer cubes
3/4-1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:

1. Soak white chickpeas in water for 5-6 hours or overnight and then pressure cook it with a tsp of salt and enough water until soft at medium flame. Drain the water and keep it aside.
2. In a large pan, boil 5-7 cups of water and cook the rice with salt for about 15 minutes or till done. Drain the water and keep it aside.
3. Heat oil in a pan and splutter mustard seeds and add cumin seeds and curry leaves.
4. Add chopped onion and saute well till transparent.
5. Add chopped garlic and saute for a minute. Add chopped tomatoes and cook well till soft.
6. Add turmeric powder, garam masala, cumin powder, chilli powder, amchur powder and salt and mix well.
7. Add cooked chick peas and mix well for a minute. Then add paneer cubes, mix well and cook for 5 minutes.
8. Now add the cooked rice, mix well and cook for 2-3 minutes on low flame till the rice heated up well.
9. Remove from the flame and serve hot garnished with chopped coriander leaves…

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